Quick And Easy Pickled Cauliflower Recipes

QUICK AND EASY PICKLED CAULIFLOWER

Steps:

• Divide the sliced cauliflower, and bells peppers evenly between 2 wide mouth pint mason jars.
• Add vinegars, water, garlic, sugar, salt, mustard seeds, coriander, peppercorns, and red pepper flakes to a small pot and bring to a boil over medium high heat.
• Once the mixture reaches a boil remove it from the heat and let it cool for 5 minutes before pouring it into each jar. Make sure you get an even distribution of spices in each jar.
• Let the mixture cool completely before screwing the lid on and placing the jars in the refrigerator. Let sit for 24-48 hours before eating.

SPICY PICKLED CAULIFLOWER

Steps:

• Combine water, rice vinegar, sugar, salt, and turmeric in a saucepan. Simmer over low heat until sugar and salt have dissolved, about 5 minutes. Remove from heat and set aside.
• Place cauliflower florets in a bowl, toss with kosher salt, and set aside for about 30 minutes.
• Rinse cauliflower and evenly distribute cauliflower florets, chile peppers, garlic cloves, and black peppercorns among 3 pint-sized jars, pressing down so it's tightly packed. Pour brine into the jars, covering the cauliflower.
• Place the lids on the jars, move them to the refrigerator, and marinate for 2 to 3 days before serving. Flavor will be at its peak in about 1 week.

SPICY QUICK-PICKLED CAULIFLOWER

Steps:

• Place cauliflower florets into a large canning jar. Add garlic, crushed red pepper flakes, mustard seeds, and peppercorns.
• Bring vinegar, water, sea salt, and sugar to a boil in a small saucepan over medium-high heat. Reduce heat and simmer until salt and sugar have dissolved, about 5 minutes.
• Pour mixture over the cauliflower mixture, seal, and let cool for 1 hour.
• Place jar in the refrigerator for 24 hours, shaking every 8 hours.